Friday, January 23, 2009

Mayonnaise

Ingredients:
  • an egg yolk
  • 1/2 tsp salt
  • a tsp of sugar
  • 1/4 tsp mustard
  • 1/8 tsp white pepper powder
  • 1.5 tbsp of vinegar or lemon juice
  • 1 cup of salad oil

Procedure:
  1. Combine all ingredients except the salad oil in one quart bowl. Beat thoroughly.
  2. Add salad oil, a teaspoon at a time, beating well after each addition.
  3. After salad oil had been added. Beat for a minute more until mayonnaise is thick enough to hold its shape when spooned out.
  4. This recipe yield about 1-1/4 cup of mayonnaise.

Wednesday, January 14, 2009

Maruya

Ingredients:
  • a cup of sifted all-purpose flour
  • a tsp of baking powder
  • a tsp of salt
  • 2 eggs
  • 1/2 cup evaporated milk
  • 1 tsp melted fat or vegetable lard
  • plantain bananas (saba), cut lengthwise
  • white sugar


Procedure:
  1. Sift dry the ingredients in a bowl. Set aside.
  2. Mix eggs, evaporated milk and oil. Add to the dry ingredients. Beat until smooth.
  3. Dip banana in batter and deep-fry in fat. Drain on lots of paper towels. Roll in sugar.
  4. variation: instead of using bananas, substitute it with sweet potato.

Friday, January 9, 2009

Humba

Ingredients:
  • 2 tbsps of pork fat or cooking oil
  • 1 kilo whole pork ham (pigue) or pork shoulder (kasim)
  • 2 cloves garlic, minced
  • 1 cup water
  • 2 tbsps soy sauce
  • 2 tbsps brown sugar
  • 1 tsp salt
  • 1/2 cup vinegar
  • a sprig of oregano
  • 1/2 bay leaf
  • a heaping tbsp of salted black beans (tausi)

Procedure:
  1. In a pan, sear the pork in fat until all sides are nicely browned. Put the rest of the ingredients. Do not mix. Let it boil.
  2. Keep it boiling for about 2-3 minutes or until very aromatic. Mix well. Cover. then, reduce heat to very low. Simmer for an hour.
  3. Remove pork. Slice thinly. Put in a platter.
  4. Strain the sauce and pour over the sliced pork.
  5. Serve.

Wednesday, January 7, 2009

Leche Flan

Ingredients:
  • 2 cups evaporated milk
  • 8 egg yolks
  • 1/2 cup caramel syrup
  • 1 tsp lemon rind or vanilla
  • 1 cup white sugar

Procedure:
  1. Scald the evaporated milk in double-boiler for 15 minutes. Beat the egg yolks. Add the sugar, milk and flavoring.
  2. Line mold with caramel syrup. Pour milk-mixture.
  3. Place this in large pan half-filled with water. Steam or bake for about an hour or until mixture becomes firm. Cool before removing from mold

Monday, January 5, 2009

Pineapple and Shrimp Fried Rice

Ingredients:
  • 1 pc Chinese chorizo, minced
  • a tbsp of cooking oil
  • 6 cloves garlic, minced
  • 1 small white onion, minced
  • 50 grams minced carrot
  • 150 grams shrimps, peeled & sliced
  • 1 pc egg, beaten
  • 1.5 tbsp fish sauce
  • a cup of pineapple tidbits
  • 80 grams cabbage, shreded
  • 3.5 cups of cooked white rice
  • a good handful of minced spring onion

Procedure:
  1. Saute chorizo until oil is extracted. Set aside chorizo. In the same pan, add oil. Saute garlic, onion and shrimps. Add egg and cook until just set.
  2. Add rice, chorizo, fish sauce, cabbage, carrot and pineapple tidbits. Mix well. Cook for 3 minutes, stirring constantly.
  3. Just before serving, sprinkle spring onion on top.

Friday, January 2, 2009

Sinigang na Baboy (Pork Belly In Tamarind Soup)

Ingredients:
  • 2 slabs, about 600 grams pork belly, each slab cut into 5
  • 4.5 cups rice wash or water
  • a teaspoon of iodized coarse salt
  • 2 large red overripe tomatoes
  • 1 medium red onion, quartered
  • 5 pcs string beans, cut at 2" length
  • 10 small pcs okra, remove both ends
  • 1 medium radish, sliced diagonally at 1/2" thick
  • 3/4 tbsp of tamarind powder or sinigang powder
  • 2 tbsps of fish sauce (patis)
  • 1 small eggplant, cut into 3, then, quartered
  • 2-3 pcs finger chilis
  • a good bunch of swamp cabbage, leaves and tender stalks only

Procedure:
  1. In a casserole, put the pork and rice wash. Bring to boil. But before it boils, remove the scum as it arises in the soup. Do this until liquid clears up.
  2. Add the salt, tomatoes and onion. Cover. Bring to boil. Then, simmer very gently for 35 minutes.
  3. Increase fire to medium, put the string beans, okra, radish, tamarind powder and patis. Cook until half-done, about 4 minutes. Follow with the eggplant and chilis. Cook for a minute. Dump in the swamp cabbage. Cook until done.
  4. Serve hot and with cooked rice and fish sauce, for dipping.

Thursday, January 1, 2009

Adobong Manok na may Patatas at Itlog (Stewed Chicken in Savory Sauce with Potatoes & Eggs)

Ingredients:
  • 750 g. chicken, I used recado-cut
  • 5 cloves garlic, finely pounded w/ some skin on
  • 1 small red onion, finely minced
  • 1 tsp black pepper powder
  • 1/4 cup soy sauce
  • 3.5 tbsps white vinegar
  • 2 medium (200-250 g.) potatoes, peeled and each cut into 6
  • 4-6 pcs hard-boiled eggs, shelled
  • 2 tbsps cooking oil
  • 1 small red bell pepper, cut into strips

Procedure:
  1. In a pan, heat over high fire. Put half of cooking oil. When heated through, add in the potatoes. Fry lightly, about 5-6 minutes. Set aside but retain the oil.
  2. Remove the pan from the heat. Add the first-six ingredients. Do not mix. Bring back to the stove and let it boil. Keep boiling for a minute or until very fragrant. Mix well. Cover. Simmer in gentle fire for 15 minutes. Turn the chicken and cover again. Continue cooking slowly for another 10 minutes.
  3. Increase fire to high, add in the potatoes and strips of bell pepper. Mix well. Lid on. Bring to boil. Decrease fire to low and cook for 8 minutes.
  4. With the cover still on the pan, tilt the pan, carefully drain the sauce into a bowl. Add the rest of cooking oil. Stir-fry for a minute or two. Put back the sauce and hard-boiled eggs. Mix. Cover. Cook for another minute.
  5. Serve with cooked rice.